The Art of Cooking: A Journey Through Breakfast

As we embark on this culinary adventure, it's clear that our host is excited to share their knowledge and passion for cooking with us. The episode begins with a casual mention of smashing things up and reassembling them, setting the tone for a relaxed and creative approach to cooking. Our host jokes about instant oats being "boiling mic," leaving them to take care of more important business.

The conversation shifts gears as our host discusses the art of creating crepes. They marvel at the size of the crepe, exclaiming that it's huge! The process of making a crepe is explained in detail, with the host discussing the importance of folding and cooking time. A brief detour into the world of blue cheese and honey adds a touch of whimsy to the conversation.

As we move on to the main event – oatmeal – our host emphasizes that this breakfast staple can be elevated beyond its instant oats counterpart. They explain that by adding fresh fruits, nuts, or other toppings, one can transform a simple bowl of oatmeal into a delightful meal. The host's enthusiasm is palpable as they reveal their favorite way to top oatmeal with banana slices and slivered almonds.

The discussion takes an unexpected turn when our host mentions adult films and weight gain, sparking a lighthearted conversation about the importance of cooking in excess and running off the calories. A brief aside into Indian cuisine adds a touch of exoticism to the dialogue, as our host jokes about climbing mountains in India.

As we near the end of the episode, our host proudly presents their oatmeal creation – a masterpiece that's both delicious and visually appealing. They reveal that this dish can be refrigerated for later use, making it an excellent option for meal prep. The final taste test is met with excitement, as our host declares that the oatmeal is "goddamn delicious."

The episode concludes with a plug for our host's home cooking school, which promises to teach viewers how to cook a variety of dishes – from Mexican cuisine to cookie-making. A tongue-in-cheek comment about slipping nuts into meals leaves us chuckling, and we're left with a sense of anticipation for future episodes.

Throughout this episode, it's clear that our host is passionate about cooking and sharing their knowledge with others. Their enthusiasm is infectious, making even the most mundane topics seem exciting and engaging. As we conclude this article, we can't help but feel inspired to get into the kitchen and start cooking – or at least, experimenting with new recipes and ingredients.

"WEBVTTKind: captionsLanguage: ensome fresh fruits maybe some brats I've got some slivered almonds what is happening oh my god is hot breakfast my friends the first meal of the day some say the most important for us same old they're all really good but breakfast is one of the first things that we really started cooking yeah it was but also I don't really understand why breakfast is what it is like why did the eggs and the pancakes get such a weird American thing it's weird makes no sense yeah who said bacon was like was the thing some guy likes bacon was like you know what first thing in the morning I hate bacon I'm gonna feel good about my friend used to my friend used to get the the George Foreman rollin in the morning so he just slap on the bacon I'm I can't still be sleeping so the bacon was sizzling on the side he wake up the whole house smell the bacon oh yeah perfect and you know if you push an egg like this at limerick I don't trust it it's like a perfect column or something but we're going to give you a bunch of different really simple breakfast dishes these are like your classics but you know with a little brother screen twist and what we're going to start off with is just a master egg bastard badness Colin so really once you make this master egg batter then you can make a bunch of dishes we're going to make three dishes with this master batter so how many eggs I don't know like seven but the idea is if you're just going to make one dish then you know crack two or three eggs and follow the same step which brings me to step number one you're cracking eggs when you get some shell in there use the egg shell to get the shell out because she'll stick together she'll stick together fly together and they stick together hdnet6 what do you think seven or eight yeah looks to eight it's doing with are they we can always add more and the batter is going to be very very bad ur red real cold all right yeah so it is today it's an egg it's an egg batter so we have eight eggs in there and uh and so basically let's do nine three eggs a piece or eight I think we will survive okay so about two to three eggs per Grotta eighty and then we're just going to take the milk and the milk you don't need the milk at all but it's gonna make it a little creamier gonna make it a little lighter going to get more and it's gonna expand the egg batter look at it just the milk makes it nice and creamy I like the texture that we're getting and then you're done oh you're not sore on number bread do you want to add tolerable what salt blocks only let that pepper though okay well I'm temper so think about solving a lot of lifestyle regular eggs is cool and also it sucks a lot of the moisture in the egg thank you very delicate so it kind of makes me watery yes so again you don't always have to season all your food with salt right away you can add it at the end you'll get a good and when josh is heating that up i'm gonna start with make rapid first egg dish okay we're going to do a frittata which is one of my favorites if you don't know what a frittata is it's kind of like a fancy omelet it's just another technique to make a version of an omelet with a lot of veggies or meat whatever you want we're going to chop up a few veggies we're going to saute them in this pan then we're going to pour the egg mixture over and then throw it in the oven i haven't-- dishes like are so good with it's a lame name frittata no that's like the time to come like a lame dish so let's see what Mike's gonna do it love lane I created the Leslie honestly whatever veggies you want these are pretty standard we got onions peppers and the smushy omae's is the mushroom is so what we'll do is we'll get a little bit of oil right in the bottom of this pan okay starts heating that up we're multitasking here if you can help me out speaking of multitasking it helps to have a friend or even a brother watch yourself just to let you know it's it's probably 95 degrees out 60% humidity we're thinking in this kitchen with no humidity very small kitchen ovens on 300 degrees we're gonna have two stoves on if it gets hot and sweaty in here I don't really understand what humidity is I just know people don't like it it's the amount of water in the air so do you want it if you if you want to sweat so like so there's dry heat and there's humidity so it just makes it it makes it muggier so basically it's like there's more water than the air so it's thicker outside so what's better though I like dry heat I was just in Colorado and it was dry so it's like 90 degrees but no humidity and you're chilling you're not I don't know you're not weighed down by all the water in here that's just what I like some people like to sweat but the dry heat when it gets cold really really cold because there's no water well it's good to know for the dry okay so you got the mushrooms in there you're gonna get us mushrooms ooh I didn't as a smaller pan gets a small pan it's just mom okay so that's go we're just going to add a little bit of salt and pepper to that really simple stuff these are all simple dishes and here's a simple dance you can you in the morning but it's bright you know much morning you don't have your coffee yet which I suggest you don't drink cause I don't drink coffee plenty energy in the morning one of these dances you know eat coffee it count Josh Josh I wonder where Josh had a good point the other day you know when you're tired just be tired it's all right you don't need to balance it out with coffee because you're gonna pay in some shape or form just be tired you'll have energy on the other side I didn't understand that but that sounds it's pretty genius sounds pretty genius of me okay so we're just going to keep an eye on this while Josh works on the next eggs a little bit I'm gonna be up okay so this next egg dish if I can get it right I haven't done it in a very long time in this case let's use a little butter Mike to get some butter okay I have our give me some butter butter Nutter Butter I have our butter so one thing I like to do with butter first off when I'm cooking in the morning okay cutting you just peel back this bastard and then you just sort of like paint the butter on there what what it is just cooking it's a good way to not waste butter a great way to not waste or just you get the exact amount you want exactamundo you want to chop this guy's Galliano these are wrong this is a very exotic vegetable called the scallywag I'm a Galliano depending on the day depending on the growing season so so what I'm doing here is I'm getting this pan hot and all of other buggers got enough scar Leona that's funny that's just little Gani a party he told me it was Garnier I would have sliced it thinner yeah that's getting some more Guardian okay good ass damn it what the Garnier zap are no Garnier hookerish IV day I got my egg batter here rights got a little bit of milk in it and French cooking they like to do things fast sometimes sometimes it take forever to make stuff it was like gonna be perfect but to the omelet we're talking like three seconds so I need a plate oh balls we're good yeah we're good you know I mention it here take this scallywags they're scallywags or scaleo nice babe Arabic sighs play this get mad in here my friends man alright so with the French technique what they do I called you I just Queen this goddamn kitchen I don't know why is it dumbest thing you've ever done so what they do they get the pan really hot and then they make this egg once a the batter in 30 seconds I'm gonna make the world fast to say I'm going to do it in 29 seconds really simple trust this man because I don't really I'm doing a little oil and butter that way I get the powder flavor so all I do is just give it a little paint on the bottom right great technique to oil and butter like Josh say he's got the flavor but it won't burn because your coating you look good all right so that's getting nice and hot I wanted to start smoking a little bit and then the technique is you pour the batter and you just start going let's do this almost like a Jewish banking yourself you don't you kind of go around eventually it's sort of folds the eggs in itself and then you're done like almost instantly there's a lot of omelet techniques there's a slow technique that's a technique where like you push out a way to flip it over yeah that's the banking that's how we have to do this Josh has 20 black beard and area not nearly as much as this all right here we got some salt and we're solving these things real nice we can cook down so we're almost ready to add our egg by the time Josh finishes his omelet I think we're going to be ready I've never used this hands before it looks like it's getting there yeah that thing's pretty thick so you got got to give it some time once it by the way for breakfast get yourself a good nonstick pan it's gonna save you a lot of NICUs yeah you don't either with eggs you don't need to use as much oil like if you want eggs to not stick to a regular pan a ton of oil but men on stick you can cook with no oil I'm going to cut up some Josh's scallions over here I'm going to cut up a little bit of parsley for my frittata parsley don't be scared of it I know Josh was scared of it for years it's weird when it's raw but when you incorporate it into egg dishes and vegetable dishes so good all right I think we're ready for this omelette thing my guess is ready to do its duty so there's a take a little bit of this batter here right Oh scoop whatever like that might be wardens start to shimmy shimmy little a little bit more and then you just sort of go like that you put it on the plate like that Wow is a light that lost the inner profil holy garnished ITA oh my god I might be the fluffiest on whatever's at 29 seconds or was you didn't even have the cheese did you Adaline it's all on top you just thought on top at the end look at that sexy mother oh my god this guy I never trust them oh we got to try that I got to try to judicial Bears dish done so here's the thing about eggs a lot of people begin to fully cook the eggs and let them get completely cooked in the experience but what you actually want to do is because the eggs cook so gently when there's still a little bit runny then you can take them off and no kind of cook themselves still and read them a little bit under it's cool there's gonna be more tender you just work me whoa Wow and a French technique that will impress your friends right there it's impressing me well really fluffy really good and just the raw parmesan right on top Wow I like that as well you really get the distinct flavors it's not think this is going to Beto combines like that precedent this is great here no one left we got we got things to eat okay okay so perfect timing the vegetables are pretty much cooked down I'm going to turn this on low because what I'm going to do is I'm going to cook these eggs very slowly and then I'm going to throw it in the oven that's another it's really interesting because you did the exact opposite technique and sing but we're both trying to get the same thing fluffy tender eggs we do not want dry eggs so he cook really high I'm going to cook really one at least got really high okay so I'm just going to ladle an egg and now I'm just going to add some parsley right in there and where is my here's the funny thing about this my technique with a quick French style Amla is great if you got a ton of friends over and you want to make personalized omelettes for very fast my technique is great we got a lot of friends over you just want to make one big then they can just eat instantly you can prepare this ahead of time leave in the oven at low or cook it put it in the fridge and I repeat it always blowing okay so what we're going to do is we're just going to start the cooking process kind of like you're making in American style scrambled eggs where we're just pulling the eggs and kind of folding it over so it starts to cook and then we're going to just pop it right in pulling never pushing never great man 10 whoa everything mixed in there you know what I might as well sprinkle some parmesan on there oh you're stealing my idea so we're just starting it off right there the cooking process is started and now we're going to toss that in the oven I got the oven on like pretty low 325 and we're just going to finish it off it should get nice and fluffy in the oven people are scared to put eggs in the oven but it will keep them tender and it will fluff them up nice who are these people and why are they all the people okay crazy you know that this video is gonna live on forever until YouTube decides to shut the whole goddamn life I'm still waiting for that YouTube one day it'd be like and I think we're done you know we've had a good run over just going to turn it off everyone screw okay we're in the oven we're going to set the timer baby I don't know six minutes how about that right six minutes get this up now we're back in and now we're doing two pieces let's get a better piece and this is like an end piece barely into the on and beyond okay let's see what we got yes and cinnamon or something oh so we got another French method how about this is a French method it's just called Breslin I think when when Americans first settled they wanted to sound fancier stuff so they had French two things I stroke French toast french fries exactly so let me have the original egg batter French bulldogs just going to sprinkle in a little cinnamon so all we have is Edie egg milk and cinnamon cherry cinnamon and this guy mix it around simple french toast but the possibilities are endless you just throw donut in here huh you get through eckstein him do it I have seen him do it my friends okay this is simple you have a sweetness this ever is no oh you can my comeback you can add like maple syrup to the batter but you you know will end up just depends on what you like if you like a really sweet french toast or breakfast add some sugar healthy bug and bread Jesus - okay let's really get it so good and I'll get some butter yeah so we have the butter going in the pan which is gonna help Brown it up real nice but just the flavor the butter is going to be what you want to blow that bread right now you just known them tell me fit okay and what you're looking to do with the French toast is really just sear off da get some brown ajaan that egg again we want to fluff the inside and there's a nice what are your thoughts on Caitlyn Jenner uniform is believe it or not I had them do a thought thanks man Jamie though whoever you might be number one fan we're back in Toshi town and what we're doing here is we're checking out this in a minute cinemas of Jin mana oh that means the frittata is done in one minute can two idiots turn a french toast okay there you go this is the dumbest spaniel by the way like what it's just good for because the wok spatula see that fact get out of there first alan metal on my new pan this is my claim leg got dropped on his head as a child you know i don't think this is meant to be no okay we've got a nice crust you see that brown inch delicious let's chop up some strawberries for this Oh snatch I don't have so much juice on maybe raspberries oh man mango mango French dust okay mango French - you got a little um angling and the frittata is just about done in the oven so everything's coming together just asking friends these are just the egg dishes we got much whoa look at that the scoop Jen you don't know the scoop technique when you're living in Costa Rica you'll find out how the scoop can you change the person's life okay let's check this for time I love manga oh that looks pretty done to me let's cook nicely the only thing I do want to do I do want to do my friends blowtorch if we if there was a reason to get it any hotter in here do whatever you like it right now as long as you don't do me you can throw this under the broiler I just want a little bit of browning on this cheese so I'm gonna there you go this is like the post outside and boredom brownish experience of involving white yeah yeah okay we're getting a little brown nothing's done I think is done you can just eat it right out of the pan or you can throw it on a plate we'll see if it comes out okay this is done done let's get a plate for the Finch toes is on three okay double up on that okay so then mango hold on maple this maple is great we basically tips in maple syrup and added some spice to it by eye and yet spicy maple we're balancing flavors we got salty spicy salty spicy sleepy slimy Swami Samsonite and sweet okay oh wait how my brazier come we should be like Instagram in this you know so people can see what's going on we're ready you got a fork time to eat this thing Trey little french toast developer just on this may be the first audio you're hearing depending on what happens so reading week mmm hmm life wait for French toast a very interesting dish you got eggs seared into bread wouldn't it make sense please here's the mango yeah form a gravid raspberry coming with two billion parts of the world uniting this brethren wow that's really good naturally that's kind of dangerous take it away before you all got in it we're taking them to walk McInally so much in one day we are moving on to this frittata should we try to take it out little no we're gonna cast iron get right into the uplink yeah loop-d-loop little Irish sprinkle the good herbs mon on there like a good old mountain boy alright let's try this man focus mode so if you do choose to serve you frittata right and this thing be careful because it is hot right we added a little ketchup it's nice little hot sauce so we've got our eggs done but we need meat and we need like starch you know meat and starch took me potatoes that we're doing pork and potatoes hashbrowns I've got this pork here I'm going to do it over here so people can probably see it now breakfast sausage is one of those things out of the mystery to most people I don't know where it comes from it's got the word breakfast in it somehow it's a different another sausage so what I like to do I take a little bit of maple syrup some ground pork a little bit of oil brown sugar sugar brandy so they're basically mimicking those old sweet breakfast off they're like you get it fast food joint so you get in the pack yeah you can throw in some pepper you're making it fresh which is going to be so much better so much better okay so yeah I love it so and by the way I'm just creating potatoes that's all you need to know for now explain more later see if I care okay salt pepper pepper can add a nice extra spiciness to it you can add like you know you can add cinnamon in here you can add allspice nutmeg it's a really good idea instead of buying the frozen it look how good that looks how are you going to form them I mean just I could you look at it again Jill okay yes how daddy said oh my god you can touch the smelly smell pork we start to smell sweet you know you have then these are going to caramelize too because all I should get - oh yeah and the nice thing is because it is pork you don't really need to add much boil as a pan I'm actually going to go to Noah ohlsen depth at the non-stick then once it's all mixed up if these guys could fly up right in look at that first of all of these recipes are so simple but the key is that we're making it from scratch so it's going to taste much better but it's only a few ingredients and you can make it Mouse kaznyk breakfast experience for friends and like an hour half an hour you do a couple of these yeah just choose choose three of these we have like seven recipes you're going to get in this video choose your favorite three and that's what honestly the initial way we got into cooking was making breakfast for friends we wake up we'd have a little sleepover parties when we're in middle school or whatever age it was we wake up early while our since we're friends we're still metal towel nibbler middle school it's bacon egg and cheese high school not in our way way before middle school we wake up we make bacon egg and cheese on a bagel and our friend logged it this is it the house to be I don't so while josh is washing his hands and frying up those patties basically I just took a russet potato you can use a lot of different types of potatoes which one and I graded it with a box grater so now we have this right here okay but the issue is there's a lot of water content within the potato so what we're going to do is we're going to take some salt we're going to solve this and the salt is going to immediately start drawing out all that moisture so we're going to mix it together mix it together without them thick you guys okay the salt is going to start working and then we're going to just press that in a paper towel and really look at this look at all that liquid we're going to start draining like that you talking starch and water man take a sip of that that's like super juice okay I'm making a prediction right now but in one year's time potato juice is going to be the new thing the anti Aldebaran anything starch diet okay so I'm going to take this paper towel fold it in half this is like a mock cheesecloth basically you're keeping the potato in here the juice is coming out the other side we're going to add it maize with Carlos can really do most people didn't rip them off they like I'm not being obsessive when I see someone just take a paper towel they just wash their hands with some water and then they clean themselves in the paper towel and they throw it away it's like oh you can't frikkin you see singing I Drive my entire body officer laughing see that juice coming out cheese with that and just squeeze the woo okay I've never had so much fun draining potato water like when I flip this over you might show yourself okay you see all that water if you didn't do this step you would not get the crispness we want because that water would steam it so we're going to add the potato from the paper towel into this bowl and just hit it with special in videos now why does that my guys want to show you something that might make you crap yourself you look so pretty my turn these things over oh my Wow Jimmy Jean how you need it is the new Jim job Jimmy Dean joshee need Josh adieu the carmelization from the maple in there and the smells Medora okay my drain potatoes I'm just gonna add a little bit of spice a little spice little Cayenne I ain't garlic powder garlic powder he impressed him onions first you can do a lot of things that I'm not going to do because we're doing this stuff simple and quick spices are just an easy way a little bit of pepper just straight cracked black pepper and to me that is enough that's going to be delicious right there oil in it it's gonna be higher though yeah I just had it gettin preheated okay so mix this up and the craziest thing about this is it so simple all you have to do is take these got skis and throw them right on some oil and fry them up we like taking the mason jar lid putting it down if you want like the McDonald's hash brown it's a nice techni make your wrinkles but not even it because is you can be so that is amazing like potato is one of the best in green she has a see how I go like this African oil just flying around laughing around the Talos are the best thing to have around your kitchen because to me they sort of satisfy like the meatiness they're not quite a vegetable they are but like they're not quite a vegetable or closer to like meet the most sessions would you say they're the best vegetable for frying I mean you can't really deny you're great for frying and the thing is kiddos are good for you it's just what a lot of people do to that isn't good you know it's like guns don't kill people bad people take people paint potatoes like potatoes won't kill you but when you deep-fry em and you got all kinds of then maybe they start to get William just oh love so you think about the hashbrown you think about this hack Brown is a very exciting experience it's a quick way to cook potatoes because if you cook a whole potato to take out an hour but you cut them up all thin they cook instantly okay so what's next so what's next we take off the Jimmy Dean errs let's get these Jimmy Dean a job yeah we'll get some shots of Jimmy Dean's case comin atcha come on okay rip it and grip it oh my god all right used to that mmm Wow best breakfast sausage I've ever had well it's amazing because right away you get the resemblance of that Jimmy Dean patty for that McDonald's sausage patty but it just tastes so much better so much pressure cracked pepper on top by the way if you're eating something then tastes good enough just try adding a little bit of salt see what happens you feel like it's good but it's missing flavor just a little salt mmm-hmm well Lord oh look at this add a little bit of oil to this side it's going to steep and cheap the route and we're going to see what's going on under here I see the Chris penis on the edge he just in one big oh oh yeah oh look at that getting good take a hash brown Pizza I would just go to the hold on can we get a plate okay so what we'll do is move okay I'm just going to hit it with a little more oil on that side it's ready to flip my check the bottom Oh at the crispy miss on that so it all came together and that is one awesome potato like are you kidding me and you can do like Mike spin-off answer the big circle but you can also just shred it up and throw it in here kind of mix it around with your cooking trammeled eggs this is going to be he's going to lose eggs and crispy talking the data me reminds me didn't we make oh my god remember that see some hunger we made out you have your jack with a hash brown what was that and then we put a frittata on top yeah it was the lot of biggest sausage there's a pizza thing well should we take it off oh my god oh my this ready okay for tada is ready it's going right out isn't it no you have two frittata the hash brown yeah oh yeah potatoes they eat salt for breakfast so like never be afraid to add more salt to your potatoes they just something better it be so much hashing and you get a kind of the creaminess in the inside it crispy on the up what more could you want another human in line okay now hold on okay now we're in alright little taste the potato key hmm does it need any hot sauce hmm this will just go straight to Vasco oh man whoa whoa Pascal is like bite you hmm it's amazing just a single potato with some spice right where Mac oh my god crispy on the outside moist on the inside toss balls okay we are back folks for our last segment last part of this whole experience is one of my favorite things for breakfast when I'm feeling extra lazy maybe a little bit of a wake and bake I want to have pancakes I want to be full and just screw the whole day so this is what I do taking that bowl of flour and this is probably like God I could have rolled right off the goddamn look this is a cup and a half not everyone's like oh I can't think I got a measurement to campaign ball I don't care because I actually can bake without measuring all kinda stuff all you do is you just sort of figure it out as you go right so like this love is dry cracker pisses me off and read aloud the same out so I'm going to add some salt to this mixture taking the dry first start drying this only gets wet okay so you do that now you take like about this much you know that's like what a teaspoon maybe 1/2 teaspoon and he just added it and mix it around you know they say you don't want chunky you know it's kind of stuff they mix that around and what's going to happen here I'll bet chunkiness you you don't want just individual spot spots of the stuff with big names now maybe my baking pound go look online for exact measurements but sometimes like I just want to click fast I just like to screw around and see what happened now you can add a little bit of oil melted butter is extra delicious in there but do on eggs in there thanks you're going in like don't don't even worry about like a wet/dry situation you just go go wet to dry we're not making the perfect pancake we're just making a delicious pancake that you can do very very quickly two eggs geez okay and also like if you got buttermilk go ahead add buttermilk if you got milk add milk cream whatever you had if you have water add it's going to be a pancake it's going to be delicious okay add a little bit of milk and now this is where the sort of like experience of trying to understand muffins all you do is you just slowly add in milk until it becomes a nice batter and then you can taste then you can try one out so what I do is I got to do this then I fry one up can you get that butter out my pancake batter is the ultimate batter because when people are making it when people are making any batter they're always judging it by a pancake batter consistency you know you want to get it like pee Matt what is what do you want butter you don't want to over beat the crap out of this thing a little bit like this and it starting to get sick it's a little but a little to stay there this would be great one to bake it it pretty much making a cake here because it's a pan cake not everyone always thinks about how these words break down you mean other things think about my pan it's a pan okay just me and not to mention the other thing is you know your batter can be thick it can be pinch it doesn't matter if you're thinking of like a crepe which is very similar to a pancake it's going to be a thinner back yeah so there is no correct thickness of fatter just have fun with it try it maybe if it's too big to chick you know add the proper like me in him you know okay so now here comes the fun part you want to ladle or something like bottle so got this consistency looking like this it's a little bit chunky it's okay might get off the that's berries in the chocolate chips and chocolate chocolate more milk we act blueberries though bloop skis I've never done raspberries I'm just thinking when I use raspberries oh my okay one raspberry a little mom give them up keep it all up okay now I got this high don't want too hot and if you really want to measure something you measure the flour and the baking powder but you don't have to you can just have fun you make these in seconds I made a pancake batter in just literally three seconds while teaching you how to make pancake goes one boom goes now that you can do big it can be small and I noticed like these if they're not rising too much you can always add a little bit more baking powder and if they're getting a little bit too dark maybe maybe add it to months no big deal but right here just destroying the myth that you need proper proportions to do this baking ship I mean let's come on he just made that batter and three yes yeah and then then that'd be like Mike said these perfect like Martha Stewart fluffy bastards but there's still gonna be stained Alicia's and you're going to love them and while josh is doing that we're going to start on the last recipe for this little breakfast segment we're going to do oatmeal which again is another one if you're really trying to fill up in the morning but it's also like great energy you make yourself a nice oatmeal maybe it lasts a few days and you're good to go but it's very very simple you can use any sort of milk products for your base I'm actually going to do a non-dairy I'm going to add a little bit of soy milk to a pot here don't even you know if you don't like milk you could use water you just got a really flavor up a spice so I'm going to add a little bit of soy and then I have some coconut milk which is one of my favorites I'm going to add that to the mix a little bit of coconut let's mix this up because right now we've got a separated coconut milk okay coconut milk going down nice yummy yummy so the whole idea here is a lot we're starting with the base of the oatmeal so we're getting that heated up we're getting that to the to the right temperature and also the right flavor so we're going to start adding things for that like a little bit of cinnamon maybe a little and the salt and a little bit of honey now this is when desert comes into play because my theory on breakfast is that the night before the last minute you have had after dinner is dessert so this kind of like takes you what's wrong outta night before into the day so I'm adding just a tiny bit of honey while you listen to Josh talk about some matrix-style what you're saying you'll get if night you end on sweet correctly Charlie by asking to my brain right now and then a little bit of salt so that's going to be our base from now and we're going to get that up to around a simmer I'm going to hit that up to a simmer and then just keep tasting it until you get the nice base because if this is tasting good then you add your oats and they're going to start absorbing all the flavor and it's going to be delicious so your hand up this is like the foolproof oh no I got pancakes left so let that simmer simmer down now you'll see little bubbles are kind of starting to firm form that usually means these and actually there's some crispy bass I like to call them pan crepes sort of because they're a little bit in between the nice thing is oh this fruits right there I got caramelize oh my god oh this awesome smart out that I like oh wait if you're going to make another batch wait I have we're already going to get faster am i making another badge is the real question I've been actually going to maybe turn this into a crate yeah I was going to say featuring pancakes but I check out in another video peaches okay so Wow nice fluffy but not too fluffy you got the thinness it said a little more baking powder if you wanted to go okay so we're going to do is we're going to get a little spoon here we're just going to try the base of this oatmeal to make sure we've got the proper that's good it's sweet its creamy and it's got that cinnamon flavor this is good you're good Oh to the yeah oh no we lost some rad you and I like that okay give me a plate give me a plate mom like what about the avocado so we just get in it good care good cook we're going to make an avocado toast which is another great breakfast but listen you toast some bread to smash off some avocado add some salt Koski toast Wow caramel is Uche and Wow Oh I was lost basically all the rats bedrooms right on there you go here we'll show them the other side of this one yeah that's uh definitely like kind of right in the middle to the pink I call it pan crepes we got the blueberry that's nice tender nice and simple it's like nice the fun thing about not following a recipe if you get something different every time and that keeps cooking exciting it doesn't have to be this perfect Martha Stewart style pancake look Josh is gonna add a little water we have all this extra pancake batter so what does that turn into now with a little more water show the people some people we got crepe batter so in traditional great I'm a matter of seconds he can make crepes and traditionally grace probably would they have a lot of butter I wouldn't have baking powder but I'm going to show you you get all you do take some of that where's the butter I forgot to cook them in butter my man time to take out the lot hmm because that's going to be the EE licious a little better with it now for crepes there's a little bit of a trick that you want to understand it's not hard just cut it up so you pour this in there just a little bit one is good then you kind of go like this swirl you want the thin coating everybody and then just a little bit nothing feel and go like that and you can sort of like paint paint the stuff a little bit you know whatever like so while josh is making that great we're ready to start adding these Oaks I'm starting to add the oats now that the mixture is up to mmm to a nice simmer and I'm going on feel here it's the same thing as the pancakes you're not trying to completely cover the oats with the liquid because they're going to expand my at least double so just maybe add about half o2 two parts liquid okay what I love absolutely love about oatmeal most people think it's boring as they're like oh meal boring but you can add so much or you can make taste like a shirt so now I want dessert all right what does when I want dessert I make oatmeal my turn man like oatmeal cookie tasting oatmeal now you're just eating this up these aren't instant oats so they had to but once they start cooking they'll start eating these Baker's almost alive I got this crepe here see if you can kind of give it a taxonomist flip not good enough mama never sit now and give it a flick like that and no big deal the kind of smashes up you just smash it back together and then sort of have this big crepe light thing which is totally different than anything else you've made yet oatmeal's a boiling mic just left me let me go take care of more important business Jesus all right so we got this crepe thing here look at this thing is huge right Wow so we're going to do like the fold-over experience little fold and a little cold house O'Malley's lookout tending the oatmeal understanding all right I'm gonna do honey on this thing Shh little honey little fresh blues take some of these blue bees right here blue cheese like that oh yeah my little crepes gay little crepe pancake turning to pray time to show you guys know you can follow in the kitchen it's like sugar 9w you're saying I would predict their scene remember with this oatmeal people are used to instant oats like cooking you know a minute or two just going to take a little longer but it's going to taste better the consistencies going to better still mate it's going to be better so maybe 15 minutes I'll let it know oh my god now we're almost done not longer distill it reduces a little bit more cooking those cook really fast but rather than go so at this point you can start adding your final accoutrements the final season in the ice cream because crepes and ice cream these have a friend whose dad would make us crepes in the morning when I slept over and the idea was we had to eat one plane and then we can eat one with ice cream so every time we have one plane we have another with ice cream it was always a challenge how many did you eat to get to like you guys okay I was just in France and they ain't got on me mmm - leave it so simple okay we're going to cut up a banana we got your banana we got your banana just slice up a banana and this is the part like Josh said you have fun with this breakfast this fun it can turn into dessert it can turn into lunch it's just a great base no one says you have to eat it in the morning mama said mama said so take this - no need to slice it up and that's what I like doing basically just topping my weight meal some fresh fruits maybe some nuts I've got some slivered almonds what is happening ok let's see how this is going actually I need a nice Bowl smoking a pipe take a face to the Polsky pretty good yeah you know how we eat so much adult-film gain weight cuz we're cooking in a thousand every kitchen we're running it off like India in here Jesus think of you guys would you know you've never yet climb my I've been Indian I'm past life you maybe in the toilet okay oatmeal done look at this one like your eyes okay oatmeal is nice and thick ain't getting any anything and it didn't really and delicious that will be the best god damn oatmeal see now this is dessert like nice thing is when this cools down it's going to kind of pick it up you can deep-fry these numbers well just for some shits and giggles okay let me just get some scoops well all right folks all right folks the final taste this looks sexy as all mothers ha whoa whoa whoa hmm it's not even gonna pretend Lulu glue this is goddamn delicious script and the best part about this is you make a big batch you're good for a few days with oatmeal for the week yeah you can reheat it why gate number cold on sites delicious cold was very good mmm so there you go this was the breath breakfast segment the breast breakfast 11:00 rest feeding segment of the breast breakfast you'll ever breathe we covered a lot of stuff we got eggs we got me all your classic breakfast meals your separate breakfast basically filling your said very simple have fun with it do we combine different things cook for your friends great way to learn how to cooking learn how to cooking Jesus I am losing it at the point it's too hot in here see you soon I'm going to cut a list any one more thing that you haven't seen our home cooking school this is your first video we've got a ton of these things teach you guys how to cook we've got a Mexican cooking school we've got a cookie school where this is just cooking by himself I don't know about that one Oh dinner got one on just vegetables we got a 15-minute noodle dish I don't know how that's included them what putting a new dish yeah I guess it's like not included you're trying to slip your nuts right in there my nuts will always be slipping out and user Tim oh thank you God see you next timesome fresh fruits maybe some brats I've got some slivered almonds what is happening oh my god is hot breakfast my friends the first meal of the day some say the most important for us same old they're all really good but breakfast is one of the first things that we really started cooking yeah it was but also I don't really understand why breakfast is what it is like why did the eggs and the pancakes get such a weird American thing it's weird makes no sense yeah who said bacon was like was the thing some guy likes bacon was like you know what first thing in the morning I hate bacon I'm gonna feel good about my friend used to my friend used to get the the George Foreman rollin in the morning so he just slap on the bacon I'm I can't still be sleeping so the bacon was sizzling on the side he wake up the whole house smell the bacon oh yeah perfect and you know if you push an egg like this at limerick I don't trust it it's like a perfect column or something but we're going to give you a bunch of different really simple breakfast dishes these are like your classics but you know with a little brother screen twist and what we're going to start off with is just a master egg bastard badness Colin so really once you make this master egg batter then you can make a bunch of dishes we're going to make three dishes with this master batter so how many eggs I don't know like seven but the idea is if you're just going to make one dish then you know crack two or three eggs and follow the same step which brings me to step number one you're cracking eggs when you get some shell in there use the egg shell to get the shell out because she'll stick together she'll stick together fly together and they stick together hdnet6 what do you think seven or eight yeah looks to eight it's doing with are they we can always add more and the batter is going to be very very bad ur red real cold all right yeah so it is today it's an egg it's an egg batter so we have eight eggs in there and uh and so basically let's do nine three eggs a piece or eight I think we will survive okay so about two to three eggs per Grotta eighty and then we're just going to take the milk and the milk you don't need the milk at all but it's gonna make it a little creamier gonna make it a little lighter going to get more and it's gonna expand the egg batter look at it just the milk makes it nice and creamy I like the texture that we're getting and then you're done oh you're not sore on number bread do you want to add tolerable what salt blocks only let that pepper though okay well I'm temper so think about solving a lot of lifestyle regular eggs is cool and also it sucks a lot of the moisture in the egg thank you very delicate so it kind of makes me watery yes so again you don't always have to season all your food with salt right away you can add it at the end you'll get a good and when josh is heating that up i'm gonna start with make rapid first egg dish okay we're going to do a frittata which is one of my favorites if you don't know what a frittata is it's kind of like a fancy omelet it's just another technique to make a version of an omelet with a lot of veggies or meat whatever you want we're going to chop up a few veggies we're going to saute them in this pan then we're going to pour the egg mixture over and then throw it in the oven i haven't-- dishes like are so good with it's a lame name frittata no that's like the time to come like a lame dish so let's see what Mike's gonna do it love lane I created the Leslie honestly whatever veggies you want these are pretty standard we got onions peppers and the smushy omae's is the mushroom is so what we'll do is we'll get a little bit of oil right in the bottom of this pan okay starts heating that up we're multitasking here if you can help me out speaking of multitasking it helps to have a friend or even a brother watch yourself just to let you know it's it's probably 95 degrees out 60% humidity we're thinking in this kitchen with no humidity very small kitchen ovens on 300 degrees we're gonna have two stoves on if it gets hot and sweaty in here I don't really understand what humidity is I just know people don't like it it's the amount of water in the air so do you want it if you if you want to sweat so like so there's dry heat and there's humidity so it just makes it it makes it muggier so basically it's like there's more water than the air so it's thicker outside so what's better though I like dry heat I was just in Colorado and it was dry so it's like 90 degrees but no humidity and you're chilling you're not I don't know you're not weighed down by all the water in here that's just what I like some people like to sweat but the dry heat when it gets cold really really cold because there's no water well it's good to know for the dry okay so you got the mushrooms in there you're gonna get us mushrooms ooh I didn't as a smaller pan gets a small pan it's just mom okay so that's go we're just going to add a little bit of salt and pepper to that really simple stuff these are all simple dishes and here's a simple dance you can you in the morning but it's bright you know much morning you don't have your coffee yet which I suggest you don't drink cause I don't drink coffee plenty energy in the morning one of these dances you know eat coffee it count Josh Josh I wonder where Josh had a good point the other day you know when you're tired just be tired it's all right you don't need to balance it out with coffee because you're gonna pay in some shape or form just be tired you'll have energy on the other side I didn't understand that but that sounds it's pretty genius sounds pretty genius of me okay so we're just going to keep an eye on this while Josh works on the next eggs a little bit I'm gonna be up okay so this next egg dish if I can get it right I haven't done it in a very long time in this case let's use a little butter Mike to get some butter okay I have our give me some butter butter Nutter Butter I have our butter so one thing I like to do with butter first off when I'm cooking in the morning okay cutting you just peel back this bastard and then you just sort of like paint the butter on there what what it is just cooking it's a good way to not waste butter a great way to not waste or just you get the exact amount you want exactamundo you want to chop this guy's Galliano these are wrong this is a very exotic vegetable called the scallywag I'm a Galliano depending on the day depending on the growing season so so what I'm doing here is I'm getting this pan hot and all of other buggers got enough scar Leona that's funny that's just little Gani a party he told me it was Garnier I would have sliced it thinner yeah that's getting some more Guardian okay good ass damn it what the Garnier zap are no Garnier hookerish IV day I got my egg batter here rights got a little bit of milk in it and French cooking they like to do things fast sometimes sometimes it take forever to make stuff it was like gonna be perfect but to the omelet we're talking like three seconds so I need a plate oh balls we're good yeah we're good you know I mention it here take this scallywags they're scallywags or scaleo nice babe Arabic sighs play this get mad in here my friends man alright so with the French technique what they do I called you I just Queen this goddamn kitchen I don't know why is it dumbest thing you've ever done so what they do they get the pan really hot and then they make this egg once a the batter in 30 seconds I'm gonna make the world fast to say I'm going to do it in 29 seconds really simple trust this man because I don't really I'm doing a little oil and butter that way I get the powder flavor so all I do is just give it a little paint on the bottom right great technique to oil and butter like Josh say he's got the flavor but it won't burn because your coating you look good all right so that's getting nice and hot I wanted to start smoking a little bit and then the technique is you pour the batter and you just start going let's do this almost like a Jewish banking yourself you don't you kind of go around eventually it's sort of folds the eggs in itself and then you're done like almost instantly there's a lot of omelet techniques there's a slow technique that's a technique where like you push out a way to flip it over yeah that's the banking that's how we have to do this Josh has 20 black beard and area not nearly as much as this all right here we got some salt and we're solving these things real nice we can cook down so we're almost ready to add our egg by the time Josh finishes his omelet I think we're going to be ready I've never used this hands before it looks like it's getting there yeah that thing's pretty thick so you got got to give it some time once it by the way for breakfast get yourself a good nonstick pan it's gonna save you a lot of NICUs yeah you don't either with eggs you don't need to use as much oil like if you want eggs to not stick to a regular pan a ton of oil but men on stick you can cook with no oil I'm going to cut up some Josh's scallions over here I'm going to cut up a little bit of parsley for my frittata parsley don't be scared of it I know Josh was scared of it for years it's weird when it's raw but when you incorporate it into egg dishes and vegetable dishes so good all right I think we're ready for this omelette thing my guess is ready to do its duty so there's a take a little bit of this batter here right Oh scoop whatever like that might be wardens start to shimmy shimmy little a little bit more and then you just sort of go like that you put it on the plate like that Wow is a light that lost the inner profil holy garnished ITA oh my god I might be the fluffiest on whatever's at 29 seconds or was you didn't even have the cheese did you Adaline it's all on top you just thought on top at the end look at that sexy mother oh my god this guy I never trust them oh we got to try that I got to try to judicial Bears dish done so here's the thing about eggs a lot of people begin to fully cook the eggs and let them get completely cooked in the experience but what you actually want to do is because the eggs cook so gently when there's still a little bit runny then you can take them off and no kind of cook themselves still and read them a little bit under it's cool there's gonna be more tender you just work me whoa Wow and a French technique that will impress your friends right there it's impressing me well really fluffy really good and just the raw parmesan right on top Wow I like that as well you really get the distinct flavors it's not think this is going to Beto combines like that precedent this is great here no one left we got we got things to eat okay okay so perfect timing the vegetables are pretty much cooked down I'm going to turn this on low because what I'm going to do is I'm going to cook these eggs very slowly and then I'm going to throw it in the oven that's another it's really interesting because you did the exact opposite technique and sing but we're both trying to get the same thing fluffy tender eggs we do not want dry eggs so he cook really high I'm going to cook really one at least got really high okay so I'm just going to ladle an egg and now I'm just going to add some parsley right in there and where is my here's the funny thing about this my technique with a quick French style Amla is great if you got a ton of friends over and you want to make personalized omelettes for very fast my technique is great we got a lot of friends over you just want to make one big then they can just eat instantly you can prepare this ahead of time leave in the oven at low or cook it put it in the fridge and I repeat it always blowing okay so what we're going to do is we're just going to start the cooking process kind of like you're making in American style scrambled eggs where we're just pulling the eggs and kind of folding it over so it starts to cook and then we're going to just pop it right in pulling never pushing never great man 10 whoa everything mixed in there you know what I might as well sprinkle some parmesan on there oh you're stealing my idea so we're just starting it off right there the cooking process is started and now we're going to toss that in the oven I got the oven on like pretty low 325 and we're just going to finish it off it should get nice and fluffy in the oven people are scared to put eggs in the oven but it will keep them tender and it will fluff them up nice who are these people and why are they all the people okay crazy you know that this video is gonna live on forever until YouTube decides to shut the whole goddamn life I'm still waiting for that YouTube one day it'd be like and I think we're done you know we've had a good run over just going to turn it off everyone screw okay we're in the oven we're going to set the timer baby I don't know six minutes how about that right six minutes get this up now we're back in and now we're doing two pieces let's get a better piece and this is like an end piece barely into the on and beyond okay let's see what we got yes and cinnamon or something oh so we got another French method how about this is a French method it's just called Breslin I think when when Americans first settled they wanted to sound fancier stuff so they had French two things I stroke French toast french fries exactly so let me have the original egg batter French bulldogs just going to sprinkle in a little cinnamon so all we have is Edie egg milk and cinnamon cherry cinnamon and this guy mix it around simple french toast but the possibilities are endless you just throw donut in here huh you get through eckstein him do it I have seen him do it my friends okay this is simple you have a sweetness this ever is no oh you can my comeback you can add like maple syrup to the batter but you you know will end up just depends on what you like if you like a really sweet french toast or breakfast add some sugar healthy bug and bread Jesus - okay let's really get it so good and I'll get some butter yeah so we have the butter going in the pan which is gonna help Brown it up real nice but just the flavor the butter is going to be what you want to blow that bread right now you just known them tell me fit okay and what you're looking to do with the French toast is really just sear off da get some brown ajaan that egg again we want to fluff the inside and there's a nice what are your thoughts on Caitlyn Jenner uniform is believe it or not I had them do a thought thanks man Jamie though whoever you might be number one fan we're back in Toshi town and what we're doing here is we're checking out this in a minute cinemas of Jin mana oh that means the frittata is done in one minute can two idiots turn a french toast okay there you go this is the dumbest spaniel by the way like what it's just good for because the wok spatula see that fact get out of there first alan metal on my new pan this is my claim leg got dropped on his head as a child you know i don't think this is meant to be no okay we've got a nice crust you see that brown inch delicious let's chop up some strawberries for this Oh snatch I don't have so much juice on maybe raspberries oh man mango mango French dust okay mango French - you got a little um angling and the frittata is just about done in the oven so everything's coming together just asking friends these are just the egg dishes we got much whoa look at that the scoop Jen you don't know the scoop technique when you're living in Costa Rica you'll find out how the scoop can you change the person's life okay let's check this for time I love manga oh that looks pretty done to me let's cook nicely the only thing I do want to do I do want to do my friends blowtorch if we if there was a reason to get it any hotter in here do whatever you like it right now as long as you don't do me you can throw this under the broiler I just want a little bit of browning on this cheese so I'm gonna there you go this is like the post outside and boredom brownish experience of involving white yeah yeah okay we're getting a little brown nothing's done I think is done you can just eat it right out of the pan or you can throw it on a plate we'll see if it comes out okay this is done done let's get a plate for the Finch toes is on three okay double up on that okay so then mango hold on maple this maple is great we basically tips in maple syrup and added some spice to it by eye and yet spicy maple we're balancing flavors we got salty spicy salty spicy sleepy slimy Swami Samsonite and sweet okay oh wait how my brazier come we should be like Instagram in this you know so people can see what's going on we're ready you got a fork time to eat this thing Trey little french toast developer just on this may be the first audio you're hearing depending on what happens so reading week mmm hmm life wait for French toast a very interesting dish you got eggs seared into bread wouldn't it make sense please here's the mango yeah form a gravid raspberry coming with two billion parts of the world uniting this brethren wow that's really good naturally that's kind of dangerous take it away before you all got in it we're taking them to walk McInally so much in one day we are moving on to this frittata should we try to take it out little no we're gonna cast iron get right into the uplink yeah loop-d-loop little Irish sprinkle the good herbs mon on there like a good old mountain boy alright let's try this man focus mode so if you do choose to serve you frittata right and this thing be careful because it is hot right we added a little ketchup it's nice little hot sauce so we've got our eggs done but we need meat and we need like starch you know meat and starch took me potatoes that we're doing pork and potatoes hashbrowns I've got this pork here I'm going to do it over here so people can probably see it now breakfast sausage is one of those things out of the mystery to most people I don't know where it comes from it's got the word breakfast in it somehow it's a different another sausage so what I like to do I take a little bit of maple syrup some ground pork a little bit of oil brown sugar sugar brandy so they're basically mimicking those old sweet breakfast off they're like you get it fast food joint so you get in the pack yeah you can throw in some pepper you're making it fresh which is going to be so much better so much better okay so yeah I love it so and by the way I'm just creating potatoes that's all you need to know for now explain more later see if I care okay salt pepper pepper can add a nice extra spiciness to it you can add like you know you can add cinnamon in here you can add allspice nutmeg it's a really good idea instead of buying the frozen it look how good that looks how are you going to form them I mean just I could you look at it again Jill okay yes how daddy said oh my god you can touch the smelly smell pork we start to smell sweet you know you have then these are going to caramelize too because all I should get - oh yeah and the nice thing is because it is pork you don't really need to add much boil as a pan I'm actually going to go to Noah ohlsen depth at the non-stick then once it's all mixed up if these guys could fly up right in look at that first of all of these recipes are so simple but the key is that we're making it from scratch so it's going to taste much better but it's only a few ingredients and you can make it Mouse kaznyk breakfast experience for friends and like an hour half an hour you do a couple of these yeah just choose choose three of these we have like seven recipes you're going to get in this video choose your favorite three and that's what honestly the initial way we got into cooking was making breakfast for friends we wake up we'd have a little sleepover parties when we're in middle school or whatever age it was we wake up early while our since we're friends we're still metal towel nibbler middle school it's bacon egg and cheese high school not in our way way before middle school we wake up we make bacon egg and cheese on a bagel and our friend logged it this is it the house to be I don't so while josh is washing his hands and frying up those patties basically I just took a russet potato you can use a lot of different types of potatoes which one and I graded it with a box grater so now we have this right here okay but the issue is there's a lot of water content within the potato so what we're going to do is we're going to take some salt we're going to solve this and the salt is going to immediately start drawing out all that moisture so we're going to mix it together mix it together without them thick you guys okay the salt is going to start working and then we're going to just press that in a paper towel and really look at this look at all that liquid we're going to start draining like that you talking starch and water man take a sip of that that's like super juice okay I'm making a prediction right now but in one year's time potato juice is going to be the new thing the anti Aldebaran anything starch diet okay so I'm going to take this paper towel fold it in half this is like a mock cheesecloth basically you're keeping the potato in here the juice is coming out the other side we're going to add it maize with Carlos can really do most people didn't rip them off they like I'm not being obsessive when I see someone just take a paper towel they just wash their hands with some water and then they clean themselves in the paper towel and they throw it away it's like oh you can't frikkin you see singing I Drive my entire body officer laughing see that juice coming out cheese with that and just squeeze the woo okay I've never had so much fun draining potato water like when I flip this over you might show yourself okay you see all that water if you didn't do this step you would not get the crispness we want because that water would steam it so we're going to add the potato from the paper towel into this bowl and just hit it with special in videos now why does that my guys want to show you something that might make you crap yourself you look so pretty my turn these things over oh my Wow Jimmy Jean how you need it is the new Jim job Jimmy Dean joshee need Josh adieu the carmelization from the maple in there and the smells Medora okay my drain potatoes I'm just gonna add a little bit of spice a little spice little Cayenne I ain't garlic powder garlic powder he impressed him onions first you can do a lot of things that I'm not going to do because we're doing this stuff simple and quick spices are just an easy way a little bit of pepper just straight cracked black pepper and to me that is enough that's going to be delicious right there oil in it it's gonna be higher though yeah I just had it gettin preheated okay so mix this up and the craziest thing about this is it so simple all you have to do is take these got skis and throw them right on some oil and fry them up we like taking the mason jar lid putting it down if you want like the McDonald's hash brown it's a nice techni make your wrinkles but not even it because is you can be so that is amazing like potato is one of the best in green she has a see how I go like this African oil just flying around laughing around the Talos are the best thing to have around your kitchen because to me they sort of satisfy like the meatiness they're not quite a vegetable they are but like they're not quite a vegetable or closer to like meet the most sessions would you say they're the best vegetable for frying I mean you can't really deny you're great for frying and the thing is kiddos are good for you it's just what a lot of people do to that isn't good you know it's like guns don't kill people bad people take people paint potatoes like potatoes won't kill you but when you deep-fry em and you got all kinds of then maybe they start to get William just oh love so you think about the hashbrown you think about this hack Brown is a very exciting experience it's a quick way to cook potatoes because if you cook a whole potato to take out an hour but you cut them up all thin they cook instantly okay so what's next so what's next we take off the Jimmy Dean errs let's get these Jimmy Dean a job yeah we'll get some shots of Jimmy Dean's case comin atcha come on okay rip it and grip it oh my god all right used to that mmm Wow best breakfast sausage I've ever had well it's amazing because right away you get the resemblance of that Jimmy Dean patty for that McDonald's sausage patty but it just tastes so much better so much pressure cracked pepper on top by the way if you're eating something then tastes good enough just try adding a little bit of salt see what happens you feel like it's good but it's missing flavor just a little salt mmm-hmm well Lord oh look at this add a little bit of oil to this side it's going to steep and cheap the route and we're going to see what's going on under here I see the Chris penis on the edge he just in one big oh oh yeah oh look at that getting good take a hash brown Pizza I would just go to the hold on can we get a plate okay so what we'll do is move okay I'm just going to hit it with a little more oil on that side it's ready to flip my check the bottom Oh at the crispy miss on that so it all came together and that is one awesome potato like are you kidding me and you can do like Mike spin-off answer the big circle but you can also just shred it up and throw it in here kind of mix it around with your cooking trammeled eggs this is going to be he's going to lose eggs and crispy talking the data me reminds me didn't we make oh my god remember that see some hunger we made out you have your jack with a hash brown what was that and then we put a frittata on top yeah it was the lot of biggest sausage there's a pizza thing well should we take it off oh my god oh my this ready okay for tada is ready it's going right out isn't it no you have two frittata the hash brown yeah oh yeah potatoes they eat salt for breakfast so like never be afraid to add more salt to your potatoes they just something better it be so much hashing and you get a kind of the creaminess in the inside it crispy on the up what more could you want another human in line okay now hold on okay now we're in alright little taste the potato key hmm does it need any hot sauce hmm this will just go straight to Vasco oh man whoa whoa Pascal is like bite you hmm it's amazing just a single potato with some spice right where Mac oh my god crispy on the outside moist on the inside toss balls okay we are back folks for our last segment last part of this whole experience is one of my favorite things for breakfast when I'm feeling extra lazy maybe a little bit of a wake and bake I want to have pancakes I want to be full and just screw the whole day so this is what I do taking that bowl of flour and this is probably like God I could have rolled right off the goddamn look this is a cup and a half not everyone's like oh I can't think I got a measurement to campaign ball I don't care because I actually can bake without measuring all kinda stuff all you do is you just sort of figure it out as you go right so like this love is dry cracker pisses me off and read aloud the same out so I'm going to add some salt to this mixture taking the dry first start drying this only gets wet okay so you do that now you take like about this much you know that's like what a teaspoon maybe 1/2 teaspoon and he just added it and mix it around you know they say you don't want chunky you know it's kind of stuff they mix that around and what's going to happen here I'll bet chunkiness you you don't want just individual spot spots of the stuff with big names now maybe my baking pound go look online for exact measurements but sometimes like I just want to click fast I just like to screw around and see what happened now you can add a little bit of oil melted butter is extra delicious in there but do on eggs in there thanks you're going in like don't don't even worry about like a wet/dry situation you just go go wet to dry we're not making the perfect pancake we're just making a delicious pancake that you can do very very quickly two eggs geez okay and also like if you got buttermilk go ahead add buttermilk if you got milk add milk cream whatever you had if you have water add it's going to be a pancake it's going to be delicious okay add a little bit of milk and now this is where the sort of like experience of trying to understand muffins all you do is you just slowly add in milk until it becomes a nice batter and then you can taste then you can try one out so what I do is I got to do this then I fry one up can you get that butter out my pancake batter is the ultimate batter because when people are making it when people are making any batter they're always judging it by a pancake batter consistency you know you want to get it like pee Matt what is what do you want butter you don't want to over beat the crap out of this thing a little bit like this and it starting to get sick it's a little but a little to stay there this would be great one to bake it it pretty much making a cake here because it's a pan cake not everyone always thinks about how these words break down you mean other things think about my pan it's a pan okay just me and not to mention the other thing is you know your batter can be thick it can be pinch it doesn't matter if you're thinking of like a crepe which is very similar to a pancake it's going to be a thinner back yeah so there is no correct thickness of fatter just have fun with it try it maybe if it's too big to chick you know add the proper like me in him you know okay so now here comes the fun part you want to ladle or something like bottle so got this consistency looking like this it's a little bit chunky it's okay might get off the that's berries in the chocolate chips and chocolate chocolate more milk we act blueberries though bloop skis I've never done raspberries I'm just thinking when I use raspberries oh my okay one raspberry a little mom give them up keep it all up okay now I got this high don't want too hot and if you really want to measure something you measure the flour and the baking powder but you don't have to you can just have fun you make these in seconds I made a pancake batter in just literally three seconds while teaching you how to make pancake goes one boom goes now that you can do big it can be small and I noticed like these if they're not rising too much you can always add a little bit more baking powder and if they're getting a little bit too dark maybe maybe add it to months no big deal but right here just destroying the myth that you need proper proportions to do this baking ship I mean let's come on he just made that batter and three yes yeah and then then that'd be like Mike said these perfect like Martha Stewart fluffy bastards but there's still gonna be stained Alicia's and you're going to love them and while josh is doing that we're going to start on the last recipe for this little breakfast segment we're going to do oatmeal which again is another one if you're really trying to fill up in the morning but it's also like great energy you make yourself a nice oatmeal maybe it lasts a few days and you're good to go but it's very very simple you can use any sort of milk products for your base I'm actually going to do a non-dairy I'm going to add a little bit of soy milk to a pot here don't even you know if you don't like milk you could use water you just got a really flavor up a spice so I'm going to add a little bit of soy and then I have some coconut milk which is one of my favorites I'm going to add that to the mix a little bit of coconut let's mix this up because right now we've got a separated coconut milk okay coconut milk going down nice yummy yummy so the whole idea here is a lot we're starting with the base of the oatmeal so we're getting that heated up we're getting that to the to the right temperature and also the right flavor so we're going to start adding things for that like a little bit of cinnamon maybe a little and the salt and a little bit of honey now this is when desert comes into play because my theory on breakfast is that the night before the last minute you have had after dinner is dessert so this kind of like takes you what's wrong outta night before into the day so I'm adding just a tiny bit of honey while you listen to Josh talk about some matrix-style what you're saying you'll get if night you end on sweet correctly Charlie by asking to my brain right now and then a little bit of salt so that's going to be our base from now and we're going to get that up to around a simmer I'm going to hit that up to a simmer and then just keep tasting it until you get the nice base because if this is tasting good then you add your oats and they're going to start absorbing all the flavor and it's going to be delicious so your hand up this is like the foolproof oh no I got pancakes left so let that simmer simmer down now you'll see little bubbles are kind of starting to firm form that usually means these and actually there's some crispy bass I like to call them pan crepes sort of because they're a little bit in between the nice thing is oh this fruits right there I got caramelize oh my god oh this awesome smart out that I like oh wait if you're going to make another batch wait I have we're already going to get faster am i making another badge is the real question I've been actually going to maybe turn this into a crate yeah I was going to say featuring pancakes but I check out in another video peaches okay so Wow nice fluffy but not too fluffy you got the thinness it said a little more baking powder if you wanted to go okay so we're going to do is we're going to get a little spoon here we're just going to try the base of this oatmeal to make sure we've got the proper that's good it's sweet its creamy and it's got that cinnamon flavor this is good you're good Oh to the yeah oh no we lost some rad you and I like that okay give me a plate give me a plate mom like what about the avocado so we just get in it good care good cook we're going to make an avocado toast which is another great breakfast but listen you toast some bread to smash off some avocado add some salt Koski toast Wow caramel is Uche and Wow Oh I was lost basically all the rats bedrooms right on there you go here we'll show them the other side of this one yeah that's uh definitely like kind of right in the middle to the pink I call it pan crepes we got the blueberry that's nice tender nice and simple it's like nice the fun thing about not following a recipe if you get something different every time and that keeps cooking exciting it doesn't have to be this perfect Martha Stewart style pancake look Josh is gonna add a little water we have all this extra pancake batter so what does that turn into now with a little more water show the people some people we got crepe batter so in traditional great I'm a matter of seconds he can make crepes and traditionally grace probably would they have a lot of butter I wouldn't have baking powder but I'm going to show you you get all you do take some of that where's the butter I forgot to cook them in butter my man time to take out the lot hmm because that's going to be the EE licious a little better with it now for crepes there's a little bit of a trick that you want to understand it's not hard just cut it up so you pour this in there just a little bit one is good then you kind of go like this swirl you want the thin coating everybody and then just a little bit nothing feel and go like that and you can sort of like paint paint the stuff a little bit you know whatever like so while josh is making that great we're ready to start adding these Oaks I'm starting to add the oats now that the mixture is up to mmm to a nice simmer and I'm going on feel here it's the same thing as the pancakes you're not trying to completely cover the oats with the liquid because they're going to expand my at least double so just maybe add about half o2 two parts liquid okay what I love absolutely love about oatmeal most people think it's boring as they're like oh meal boring but you can add so much or you can make taste like a shirt so now I want dessert all right what does when I want dessert I make oatmeal my turn man like oatmeal cookie tasting oatmeal now you're just eating this up these aren't instant oats so they had to but once they start cooking they'll start eating these Baker's almost alive I got this crepe here see if you can kind of give it a taxonomist flip not good enough mama never sit now and give it a flick like that and no big deal the kind of smashes up you just smash it back together and then sort of have this big crepe light thing which is totally different than anything else you've made yet oatmeal's a boiling mic just left me let me go take care of more important business Jesus all right so we got this crepe thing here look at this thing is huge right Wow so we're going to do like the fold-over experience little fold and a little cold house O'Malley's lookout tending the oatmeal understanding all right I'm gonna do honey on this thing Shh little honey little fresh blues take some of these blue bees right here blue cheese like that oh yeah my little crepes gay little crepe pancake turning to pray time to show you guys know you can follow in the kitchen it's like sugar 9w you're saying I would predict their scene remember with this oatmeal people are used to instant oats like cooking you know a minute or two just going to take a little longer but it's going to taste better the consistencies going to better still mate it's going to be better so maybe 15 minutes I'll let it know oh my god now we're almost done not longer distill it reduces a little bit more cooking those cook really fast but rather than go so at this point you can start adding your final accoutrements the final season in the ice cream because crepes and ice cream these have a friend whose dad would make us crepes in the morning when I slept over and the idea was we had to eat one plane and then we can eat one with ice cream so every time we have one plane we have another with ice cream it was always a challenge how many did you eat to get to like you guys okay I was just in France and they ain't got on me mmm - leave it so simple okay we're going to cut up a banana we got your banana we got your banana just slice up a banana and this is the part like Josh said you have fun with this breakfast this fun it can turn into dessert it can turn into lunch it's just a great base no one says you have to eat it in the morning mama said mama said so take this - no need to slice it up and that's what I like doing basically just topping my weight meal some fresh fruits maybe some nuts I've got some slivered almonds what is happening ok let's see how this is going actually I need a nice Bowl smoking a pipe take a face to the Polsky pretty good yeah you know how we eat so much adult-film gain weight cuz we're cooking in a thousand every kitchen we're running it off like India in here Jesus think of you guys would you know you've never yet climb my I've been Indian I'm past life you maybe in the toilet okay oatmeal done look at this one like your eyes okay oatmeal is nice and thick ain't getting any anything and it didn't really and delicious that will be the best god damn oatmeal see now this is dessert like nice thing is when this cools down it's going to kind of pick it up you can deep-fry these numbers well just for some shits and giggles okay let me just get some scoops well all right folks all right folks the final taste this looks sexy as all mothers ha whoa whoa whoa hmm it's not even gonna pretend Lulu glue this is goddamn delicious script and the best part about this is you make a big batch you're good for a few days with oatmeal for the week yeah you can reheat it why gate number cold on sites delicious cold was very good mmm so there you go this was the breath breakfast segment the breast breakfast 11:00 rest feeding segment of the breast breakfast you'll ever breathe we covered a lot of stuff we got eggs we got me all your classic breakfast meals your separate breakfast basically filling your said very simple have fun with it do we combine different things cook for your friends great way to learn how to cooking learn how to cooking Jesus I am losing it at the point it's too hot in here see you soon I'm going to cut a list any one more thing that you haven't seen our home cooking school this is your first video we've got a ton of these things teach you guys how to cook we've got a Mexican cooking school we've got a cookie school where this is just cooking by himself I don't know about that one Oh dinner got one on just vegetables we got a 15-minute noodle dish I don't know how that's included them what putting a new dish yeah I guess it's like not included you're trying to slip your nuts right in there my nuts will always be slipping out and user Tim oh thank you God see you next time\n"